Saturday, August 21, 2010

Cowboy Candy



On the canning docket today was Cowboy Candy, a yummy blend of hot peppers in a bread and butter pickling sauce. It's good on hotdogs, burgers, scrambled eggs or poured over cream cheese as a cracker dip. I am a complete wimp about hot peppers but I do like this!




Cowboy Candy
12 cups of pepper rings: bell, jalapeno, sweet banana, chili, any peppers that you like or if your name is Reber or Shumway then add lots of habanero or cherry bomb. :-D
4 cups of onions of onions
2 1/4 cup vinegar
1 1/2 cup or water
6-8 cups of sugar (8 cups if you like it sweet)
2 TBS of mustard seed
2 tsp of turmeric
2 tsp celery seed

-Wash and cut peppers & onions into thin slices and put in a large pot with the water and vinegar...bring to a boil
-Reduce heat & simmer until tender, about 10 minutes
-Add remaining ingredients
-Bring back to a boil then reduce heat and simmer for another 10 minutes
-Pack clean, hot, sterilized jars and lids leaving 1 inch headspace, adjust lids.
-Water bath can for 20 minutes
Yields about 7 pints

1 comment:

  1. Oh my goodness!! That is my favorite way to eat jalapenos of all time! :) I haven't made any yet, but I need to because my jalapenos are coming out my ears. But the ones I buy are called "Sweet Fire". I'm glad you posted this; I was wondering what to do with all my jalapenos and I hadn't thought of this version of pickling them.

    Hope all is well with you.
    Amy

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